Update: watch episode 2 of Cookingjust4Me, my taste, no waste, to see some of these dishes made.
These are the recipes that I demonstrated at Wayville Farmer’s Market in Adelaide on 23 February. These recipes are designed to ensure you use the whole cauliflower and don’t waste any of it. The recipes also were featured in the KESAB Cooking with Food Scraps workshop live-streamed on 5 April.
In the April workshop, I also showed my version of cauliflower brownies made from a recipe by Mitra at www.nutriholist.com.
7 ways to enjoy cauliflower
- Grilled – Cauliflower steak with Fiaje sweet pepper relish
- Steamed – Rice with Thai fish cakes
- Baked – Cauliflower Bake
- Battered- smoky bites with miso quondong yogurt dipping sauce
- Salad – roast and raw with sultans roasted almonds, sunflower seeds, spring onion and carrot with lime dressing
- Roasted – Roast cauliflower with leave and carrot and sausages
- Purée – Cauliflower curry soup
The 7 recipes
The following 7 recipes all showcase products for the Wayvilles Farmer’s Market in Adelaide. Fiaje and Relish the Barossa products are available online if you can’t get to the Farmer’s Market.
Cauliflower steak with Fiaje sweet pepper relish
This is a great weeknight easy dinner or lunch either on its own or as a side. Using a sandwich press somehow makes this a no fuss meal.
The Sweet Pepper Relish from Fiaje is wonderful and can be brought online if you are not able to get the Wayvillie Farmers Market. Or you can substitute a relish of your choice.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Total Time: 20 – 25 minuets
- Yield: 1 serve
- Category: Lunch/dinner
- Method: Grill
- Cuisine: Modern
Ingredients
Large slice of cauliflower from the centre of whole cauliflower
2 tbsp FIAJE sweet pepper relish
1/4 tsp smokey paprika
1 tbsp olive oil
Salt and pepper to taste
Instructions
Pre heat sandwich press.
Mix relish, paprika and oil in small bowl.
Season to taste with salt and pepper.
Using spoon or pastry brush coat one side of cauliflower steak. Place coated side down on heated sandwich press. Coat top side of steak. Close press and cook for 15 to 20 mins or until Cauliflower is tender (easily cut with knife).
Serve with salad and topped with any extra coating if any left.
Keywords: cauliflower steaks, vegan steaks, easy vegan dinners, plant-based dinner, healthy dinner
Cauliflower cheesy bake
This is an easy dish that make a great mid-week comfort meal. A tip is to make two serves of cauliflower rice and use half in this cheesy bake and the remainder steamed as rice to go this another dish. I often make the rice to steam and then make this bake dish and put it in the fridge so its ready to bake on another night.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 mins
- Yield: 1
- Category: Vegetarian
- Method: Bake
- Cuisine: modern
Ingredients
1/4 cauliflower, grated to rice
Small tin creamed corn
Small tin of Edamame beans or 30 g frozen peas or green veg of your choice
50 g grated cheese cheddar (divided 30 g and 20 g 2 tsp )
2 tsp seed mustard
3 tbsp breadcrumbs
Black Pepper to taste
Instructions
Mix cauliflower rice, creamed corn cheese, beans, cheese, mustard and pepper in baking casserole.
Top with breadcrumbs and 20 g grated cheese and black pepper.
Bake in pre-heated oven 200 C for 20 mins.
Notes
To make this dish plant-based replace cheese with nutritional yeast and up the mustard or use a vegan cheese.
Keywords: cauliflower, vegetarian cheesy bake, comfort dinners, cooking for 1
Asian style fish or chicken cakes with cauliflower rice steamed or pan fried
I make this in the Varmora on my theremomix but it works perfectly in a asian style steamer baskets over a saucepan on the stove top, or in a two tired streamer saucepan.
If you like you can pan fry the fish cakes in a little oil while the rice steams in a steamer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 fish cakes
- Category: Lunch/dinner
- Method: Steam
- Cuisine: Asian
Ingredients
For the cauilflower rice
250g cauliflower florets
and I add 1 carrot, grated to add a bit more colour to th ediah.
Ingredients – Asian style fish( chicken) cakes
250 g fish mince (or chicken mince)
1 spring onion, finely chopped
2 tsp FIAJE Lime marmalade
2 tsp Relish the Barossa ginger black sauce
1 tsp Relish the Barossa chilli sauce , plus extra for dipping sauce
1 egg
1 tbsp Coconut cream powder
peanut oil for cooking if frying
Instructions
Rice
Using a cheese grater grate cauliflower or use a food processor to chop.
Either steam for 15 mins over water or stir in frypan with oil over medium heat to cook and cover with lid for 10 mins to steam. If steaming over water add fish cakes after about 5 minutes, as they need less time to cook, covering to steam with cauliflower rice.
Method – Fish / chicken cakes
Add all ingredients into bowl and mix till fully combined.
With wet hand roll into tablespoon sized balls.
Either steam for 10 mins or fry in a little oil in a shallow fry pan.
Serve with Relish the Barossa chill dipping sauce.
Notes
I used Coorong Wild Seafood Carpe mince it has a worderful flovour, is already minced so no waste and they sell it in 250 g packes perfect for small hosue hold
Keywords: easy Asian fish cakes, Cauliflower rice
Battered – smoky bites with miso quondong yogurt dipping sauce
This is a great starter or snack. You can do the first bake then cool the bite and keep in the frige for a few days. When ready to eat, dip in your favourate sauce, i use the BBQ sauce from Relish the Barossa then for 20 minutes. Enjoy!
The dessing is a new take on the American classic blue cheese dip sauce but has no blue cheese but lots of umarni flavour.
I use the local wild flavour yogurt from the Fleurieu Milk Company. If not availble you can use a thick plain yogurt.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 65 minutes
- Yield: 2 serves
- Category: Snack, dinner
- Method: baked
- Cuisine: moder Australian
- Diet: Vegan
Ingredients
1/4 head of cauliflower in florets
50 g plain flour (or chickpea flour for a gluten-free version)
100 g milk or (unsweetened almond or soy milk for plant based version)
1 tbsp water
1 tsp garlic powder
1 1/2 tsp paprika
salt and black pepper to taste
80 g breadcrumbs (omit for a gluten-free version)
1 cup Relish the Barossa BBQ sauce or your favourate dipping sauce
2 tbsp olive oil
1 spring onions, cut into rings for garnish
Ingredients – Yogurt dressing
120g tub Fleurieu milk company quandong yogurt
3 tsp miso paste/ powder
1 tsp sugar
salt and paper to taste
Ingredients – Yogurt dressing
120g tub Fleurieu Milk Company quandong yogurt
3 tsp miso paste/ powder
1 tsp sugar
salt and paper to taste
Instructions
Heat the oven to 200 C.
In a large bowl, combine the flour, milk, the water, garlic power, paprika, salt, and black pepper. Stir until well combined. Dip the florets into the batter, so they’re completely coated. Roll them in the panko breadcrumbs.
Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Bake for 25 minutes at 200C.
Transfer the cooked cauliflower wings to a bowl. Combine the BBQ sauce with olive oil and pour it over the baked cauliflower wings. Evenly coat them from all sides by stirring them a few times.
Put the coated hot wings back on a baking sheet lined with parchment paper. Bake again for 20 minutes at 200 C.
Serve immediately and sprinkle with the green onions and serve with yogurt dressing
Method- Yogurt dressing
Mix all ingredients to combine well
Keywords: cauliflower, vegan snacks,
Salad – Cauliflower salad inspired by Ottolenghi
This is my take on an intresting salad I frist read in a Yotam Ottolenghi cookbook. He is quite inspirational on using vegetables in fresh and differnt ways.
I often do this salda for lunch having had roasted cauilflower for dinner the night before.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 1 serve
- Category: lunch
- Method: salad
- Cuisine: modern
- Diet: Vegan
Ingredients
4 roasted cauliflower florets
(add extra florets when roasting a dinner in the oven 200 C for about 15 mins)
2 small fresh cauliflower leaves
2 raw florets
1 spring onion
small handful of chopped fresh herbs (parsley/ mint/ tarragon)
small handful of carrot tops
1 tbsp roasted almonds roughly chopped
2 tsp sunflower seeds
Ingredients – dressing
1 tbsp lime marmalade
2 tbsp olive oil
salt and freshly ground black pepper to taste
Instructions
Mix all salad ingredients in a bowl.
Combine dressing ingredients in small dish or a jar.
Top with salad with dressing and toss gently, just to combine, then transfer to a plate and serve.
Keywords: cauliflower salad, salads for one
Roast- Roast cauliflower with leaves and carrot and sausages
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 serve
- Category: Dinner
- Method: Roast
- Cuisine: Modern Australian
Ingredients
1/4 head of cauliflower as florets
1 carrot roughly chopped
3-4 small green cauliflower leaves
1 tbsp olive oil
Salt and pepper to taste
2 good quality sausages
Instructions
Pre heat oven to 200 C.
Line a baking tray and place cauliflower florets, leaves and carrot on try coat with oil and season with salt and pepper and mix with hands to ensure all is coated.
Add sausages and bake for 20 – 30 mins till sausages are done and veggies are roasted.
Cauliflower curry soup
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2 servers
- Category: Lunch, Dinner
- Method: Puree
- Cuisine: Modern Australian
Ingredients
160 g cauliflower, roughly chopped
1-2 tsp curry powder
2 tsp olive oil
40 g raw cashews
500 g water
Instructions
Place all in gradients into saucepan and bring to boil.
Reduce heat to simmer and cook for 15 mins.
Blend with stick blender to smooth creamy soup.